This deep golden soup is just as pretty as it is yummy. It’s amazingly quick and simple to put together but impressive enough to serve to company at your holiday dinner!

Roasted Apple & Butternut Squash Soup

1 1/2 pounds butternut squash, cubed – $1.68
1/2 yellow onion, cut in wedges – $0.23
1 Granny Smith apple, cut in wedges (leave skin on) – $0.34
2 cloves garlic – $0.08
4 cups chicken broth – $1.99
1/3 cup cream – $0.49
Salt and pepper to taste


1. Preheat oven to 425 degrees. Roast first four ingredients on parchment paper on a large baking sheet for 20 minutes.

2. In a medium saucepan, combine chicken broth and roasted vegetables and simmer 5 minutes.

3. Remove from heat and add cream. Add to blender or food processor to puree. Add salt and pepper to taste. Serve with crusty bread or croutons. Top with sour cream and pumpkin seeds, if desired.

Serves: 4

Total Cost: $4.81

Creamy Roasted Apple & Butternut Squash Soup